Pecan Turkey Cutlets with Dilled Carrots

Directions

• Place pecans in a food processor; cover and process until ground.
• Combine the pecans, cheese, seasoned salt and dill in a shallow bowl. Coat turkey with pecan mixture.
• Cook turkey in batches in 1 tablespoon butter in a large skillet over medium heat for 3-4 minutes on each side or until no longer pink; remove and keep warm. Cook garlic in remaining butter in the same pan.
• Combine the cornstarch, broth and lime juice until blended; gradually add to the skillet, stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lime zest. Remove from the heat; keep warm.
• Meanwhile, place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain. Stir in the butter, lime zest, dill and seasoned salt. Serve with turkey and sauce.